Oooey Gooey Caramel Popcorn

Food Network’s Tyler Florence is one of my favorite Food Network chefs. His recipe for caramel popcorn is perfect for a movie night, girls night in or just a little sweet snack!

Oooey Gooey Caramel Popcorn

Ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted vegan butter (Earth Balance)
  • Pinch cream of tartar
  • 1/2 (10-ounce) package marshmallows, about 4 cups
  • 10 cups hot, salted popcorn, uncooked kernels removed or if you do not have a popcorn maker or know how to pop the kernels – 10 cups of popped popcorn – kept warm
  1. In a saucepan, combine the brown sugar, water, corn syrup, vegan butter, and cream of tartar (fun food note – this bit of acid keeps the sugar from crystallizing)
  2. Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When thesugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn’t burn.
  3. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If you have one -stick a candy thermometer in the pot and cook until the syrup reaches the “soft-crack stage”, which is about 270ºF. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.)
  4. Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
  5. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over thepopcorn. Gently fold with a wooden spoon to coat each kernel.
  6. If you want to make this into popcorn balls, grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
  7. If not, just spread the popcorn caramel mix onto a baking pan lined with wax paper and let cool then break into pieces.

ENJOY!

Caramel Apple & White Chocolate Peanut Butter Oat Bars

Caramel Apple & White Chocolate Peanut Butter Oat Bars. A mouthful yes. A mouthful of tasty!! (See what I did there). You’ll enjoy these. Peanut butter and apples go so well together. So does caramel and apples. White chocolate is delicious, well…with a LOT of things! With the edition of oats, these bars are sure to be a hit!

Caramel Apple & White Chocolate Peanut Butter Oat Bars

Ingredients

  • 1/2 cup applesauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup vegan butter, softened (Earth Balance)
  • 2 cup gluten free rolled oats (not the quick cook ones)
  • 1 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 1/2 tablespoon ginger
  • 1 tablespoon pure vanilla extract
  • 1 cup apples, diced & peeled
  • 1 cup white chocolate chips (or regular dark/semisweet chocolate chips, peanut butter chips if you don’t like white chocolate…but I REALLY suggest using white chocolate)
  • 1/2 cup caramel sauce
  1. Preheat your oven to 350ºF. Line a 8 x 8 or 9 x 9 pan with foil and then spray foil with non-stick vegetable baking spray. Set aside.
  2. Combine applesauce, peanut butter, vegan butter in a large mixing bowl and stir to combine them.
  3. Then add oats, sugars, cinnamon,ginger and nutmeg, and vanilla extract and stir.
  4. Then fold in diced apples and white chocolate chips.
  5. Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.
  6. Bake at 350ºF for 30 minutes.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.
  7. They will be bubbling rapidly upon removing them from the oven.  Let the bubbling stop (about 5 minutes) and then carefully drizzle the caramel sauce over the top of the bars.  Allow bars to to cool very well before slicing. (if you are in a hurry to bite into the deliciousness, pop in the freezer for 15-30 minutes)
  8. Store extras in the freezer for long term storage.

These are one of the many perfect taste combinations. The bars are like the perfect brownie: chewy edges with soft middles, and dense (not cakey, airy, or light). Plus brown sugar makes everything more caramely and chewier and gives baked goods that sink-your-teeth-into-it texture,  which is always a bonus.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

 

Toasted Coconut Cookies

Coconut and cookies? Count me in!

Toasted Coconut Cookies 

Ingredients

  • 1 1/4 cups all-purpose gluten free flour
  •  1/2 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/2 cup vegan butter (Earth Balance)
  •  1/2 cup packed brown sugar
  •  1/2 cup white sugar
  •  1 egg
  •  2 teaspoons pure vanilla extract
  •  1 1/3 cups sweetened toasted flaked coconut (you can toast your own coconut flakes or you can buy them toasted)
  •  Extra sugar
  1. Preheat oven to 350ºF. Combine  flour, baking soda, and salt.
  2. Cream the vegan butter, brown sugar, and white sugar until smooth.
  3. Beat in the egg and vanilla until light and fluffy.
  4. Gradually blend in the flour mixture, then mix in the coconut.
  5. Drop dough by teaspoonfuls onto cookie sheet lined with parchment.
  6. Flatten slightly with a glass dipped in sugar.
  7. Bake for 8 to 10 minutes or until just starting to color. Cookies should not brown. Cool on wire racks.

 

Brown Sugar Pound Cake

When I use sugar in the recipes I make, I always use Domino brand sugar. Great granulated, brown and powdered sugar for any kind of recipe or drink use. Here is a great brown sugar pound cake recipe from using delicious light brown sugar. 

Brown Sugar Pound Cake

Ingredients

For the Pound Cake:

  • 1 cup packed Domino Light Brown Sugar
  • 1 cup buttery spread or margarine, softened
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups gluten free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Fresh fruit

Sweetened Whipped Cream:

  • 1 cup  heavy whipping cream
  • Domino Confectioners Sugar, to taste
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 350°F.
  2. Grease and flour 9x5x3-inch loaf pan.
  3. In large bowl, beat sugar and buttery spread or margarine until fluffy. Beat in eggs one at a time.
  4. Add vanilla. In a separate bowl, combine gluten free flour, baking powder and salt.
  5. Gradually add to sugar mixture. Pour batter into pan. Bake one hour or until toothpick inserted in center comes out clean.
  6. Remove from pan and turn out on rack to cool completely. Top with whipped cream and fruit.
  7. Place cream in chilled bowl. Beat until foamy. Add Domino Confectioners Sugar and vanilla. Beat until stiff.

Pound cake is GREAT with ice cream. It’s one of mine and my dad’s favorite combinations and sure to be yours if you haven’t had it already 🙂 ENJOY!

Visit Domino Sugar for more great recipes! From cake and cookies to candy, frosting, glazes and even salads, they have recipes for all sorts of tastes and seasons.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Brown Sugar Cookies

We’ve all had and heard of sugar cookies. But what about brown sugar cookies? These cookies kind of remind me of blondies (which my brother literally GOBBLED up the same day I made them…they will be made again). They are simple and sweet and definitely addictive.

Brown Sugar Cookies

Ingredients

  • 14 tablespoons unsalted buttery spread, such as Earth Balance Buttery Spread (yes 14. It’s a very buttery cookie)
  • ¼ cup granulated sugar
  • 2 cups packed dark brown sugar
  • 2 cups all-purpose gluten free flour, plus 2 tablespoons
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon table salt
  • 1 large egg, plus 1 egg yolk
  • 1 tablespoon pure vanilla extract
  1. In 10-inch skillet over medium-high heat, heat 10 tablespoons buttery spread until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the bowl of a stand mixer. Stir the remaining 4 tablespoons of buttery spread into the browned butter to melt; set aside and let cool for 15 minutes.
  2. While the butter is cooling, preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  3. In shallow dish, mix together granulated sugar and ¼ cup packed brown sugar, until well combined, set aside.
  4. In medium bowl, whisk together gluten free flour, baking soda, and baking powder; set aside.
  5. Add the remaining 1¾ cup brown sugar and salt to bowl with the now cooled butter. Use the paddle attachment and mix on medium-low speed there aren’t any lumps of sugar, about 30 seconds.
  6. Scrape down the sides of your bowl with a rubber spatula; add egg, egg yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down the sides of your bowl again. Add flour mixture and mix until just combined, about 1 minute.
  7. Roll 2 tablespoons of dough into a ball between your palms then roll the ball in the sugar mixture. Place ball onto the prepared baking sheet, spacing the balls about 2 inches apart because they will spread.
  8. Bake 1 sheet at a time for 12 to 14 minutes, rotating baking sheet halfway through baking. Bake until the cookies are browned and puffy, and the edges have just started to set, but the centers are still soft. The cookies may look raw in the centers.
  9. Let the cookies cool on the baking sheet for 5 minutes then transfer the cookies to the cooling rack to cool completely.

These are definitely on my baking list for tomorrow! Sweet browned buttery goodness 🙂 Can’t beat that.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

La la la YUM! 25 Days of Yum – German Chocolate Brownie Bars with Brown Sugar Pecan Crust

Happy National Bake Cookies Day! So preheat the oven, crack open some eggs and let’s get baking!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust are not cookies but just as delicious and extra special for this sweet baking day!

German Chocolate Brownie Bars with Brown Sugar Pecan Crust and Coconut Pecan Topping 

Ingredients

FOR THE CRUST

  • 16 ounces pecans
  • 2/3 cup packed brown sugar
  • 1/4 cup unsalted buttery spread, melted
  • 1 teaspoon pure vanilla extract

FOR THE BROWNIES

  • 1 cup unsalted buttery spread
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose gluten free flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder

FOR THE  TOPPING

  • 3 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted buttery spread such as Earth Balance Buttery Spread, at room temperature
  • 1 cup rice milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups toasted, chopped pecans
  • 2 cups packed sweetened coconut
  1. To make the crust: Preheat oven to 350 degrees. Spray a 9×13-inch baking sheet with nonstick cooking spray; set aside.
  2. Place the pecans in the bowl of a food processor and pulse until broken up into tiny pieces. Add the sugar and pulse until combined, then pour in the buttery spread and vanilla. Continue pulsing until combined.
  3. Press the pecan mixture firmly into the prepared pan. Bake for 12 to 15 minutes, until the edges are golden and the crust feels firm.
  4. While the crust is baking, make the brownies: In a medium saucepan, melt the buttery spread. Once melted, remove from heat and whisk in the sugar until combined.
  5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  6. Whisk in the dry ingredients until combined and pour the batter into the prepared pan, on top of the pecan crust.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping.
  8. To make the topping: While the brownies are baking, mix the egg yolks, sugar, and salt together in a medium bowl. Beat in the buttery spread, then slowly beat in the rice milk and vanilla until combined. Pour into a medium saucepan set over low heat.
  9. Cook, stirring constantly, until the mixture is puffy and begins to thicken (180 degrees), about 15 minutes. Pour the mixture into a medium bowl and allow to cool to room temperature. Stir in the pecans and coconut. Spread all of the mixture over the top of the brownies.

Chocolate, coconut and pecans oh my! So many elements and textures make these brownies stand out from all the rest.

ENJOY!